Jill Wilcox, Special to QMI AGENCY

In addition to a plethora of desserts that they can be used in, I favor using the sweet berries in all kinds of savory salads.

One of my pantry staples for salads is balsamic vinegar which is a superb partner with strawberries. Splash a few sliced strawberries with a bit of the vinegar and a sprinkling of freshly cracked pepper and it’s an easy and delicious summer salad.

This week I’m combining these ingredients in a salad that features local spinach and arugula, along with salty strips of prosciutto ham and crunchy almonds.

This salad is attractive and takes advantage of so many local products in season now.

When strawberry season comes to an end, you can use sliced cantaloupe or peaches in this versatile salad. You can also change up your combination of salad greens.

Spinach, Arugula and Strawberry Salad

Serves 6

Ingredients:

6 cups (1.5L) baby spinach (about 5 oz.)

4 c. (2L) baby arugula (about 3 oz.)

1/4 small sweet white onion, thinly sliced

2 c. (500 ml) hulled and sliced strawberries

1/4 c. (50 ml) toasted sliced almonds

6 slices of prosciutto

Dressing

1/2 tsp. (2 ml) Dijon mustard

1 tbsp. (15 ml) balsamic vinegar

1 tbsp. (15 ml) white wine vinegar

4 tbsp. (50 ml) extra virgin olive oil

Directions:

salt and pepper to taste

1. Combine the spinach, arugula and onion in a large bowl.

2. Sprinkle the strawberries lightly with some freshly cracked pepper. Add half of the berries to the bowl of greens. Set aside.

3. Make the dressing by whisking the mustard and vinegars in a bowl. Slowly add the oil until the mixture is smooth and thick. Season with salt and pepper to taste.

4. Add the dressing to the salad and toss lightly

5. Transfer the salad to one large salad bowl (or six individual bowls or plates).

6. Garnish with remaining strawberries, almonds and strips of prosciutto.

Tips:

I also like to serve this salad with crisped prosciutto. I put slices of prosciutto in the toaster oven or microwave and cook until completely crisp.